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Who Makes The
BEST COFFEE
Editorial sacred-geometry illustration for Tanzania Iloma Station, not a photograph of this coffee or its packaging

Editorial illustration · not a coffee photograph

Editorial sacred-geometry artwork for Tanzania Iloma Station; not a documentary photograph

Editorial illustration

Editorial sacred-geometry artwork for Tanzania Iloma Station; not a documentary photograph

Editorial illustration

Editorial sacred-geometry artwork for Tanzania Iloma Station; not a documentary photograph

Editorial illustration

🇹🇿Tanzania

Tanzania Iloma Station

Roasted by Onyx Coffee LabRoaster's website
TRADITIONAL PROCESS
TagsTanzaniaSouthern HighlandsBourbonWashedMedium roastPlumBrown SugarNutmegArabicaSingle originIloma AMCOSOnyx Coffee LabIndependent
🇹🇿TanzaniaWashedBourbonMedium roast
Brand
Onyx Coffee Lab
Roaster website
Visit website
Country
🇹🇿Tanzania
Region
Southern Highlands
Town
Mufaumbo and Illomba
Farm / Station
Iloma AMCOS
Farmer / Producer
Iloma AMCOS
Species
Arabica
Type
Single origin
Grade
Not specified
Variety
Bourbon
Process
Roast
Medium
Tasting notes
Plum, Red Apple, Raw Sugar, Nutmeg
Fermentation
Dry-fermented for 24 hours after depulping, then channel-washed.
Drying
Parchment dried on raised beds for approximately 15 days
Product page
Roaster's site
Date reviewed
—
Why some details are blank
  • region idSongwe/Southern Highlands is documented textually, but no verified exact existing region record is linked; no new related record was created in this pass.
  • harvest yearOnyx identifies November as the harvest season but does not disclose the crop year for this release.
  • individual farms and farmersThe exact release identifies Iloma AMCOS and member villages, not the contributing individual farms or growers.
  • formal gradePeaberry is a seed-morphology selection; no formal green-coffee grade is published.
  • roast dateNo bag-specific roast date is available for the catalog record.
  • public sentimentNo qualifying independent exact-release sensory review or buyer rating was found; catalog indexes, zero-review listings, pooled retailer ratings, and roaster scoring were excluded.
  • owner tastingNo owner tasting observation or approval is recorded.
Spotted an error? Report a correction →
The transparency chain

FROM THE BAG
BACK TO THE LAND.

Every link we could verify, traced in one place. Follow the chain as far as it goes — when the industry doesn't disclose a link, we say so instead of guessing.

  1. 01
    The name on the bag
    Tanzania Iloma Station
  2. 02
    The brand
    Onyx Coffee Lab
  3. 03
    The roaster
    Onyx Coffee Lab
  4. 04
    The variety
    Bourbon
  5. 05
    The farm
    Iloma AMCOS
  6. 06
    The farmer
    Iloma AMCOS
  7. 07
    The region
    Southern Highlands
  8. 08
    The country
    🇹🇿Tanzania
From the producer

Founded in 2011, Iloma AMCOS unites coffee producers from the villages of Mufaumbo and Illomba in Tanzania’s Southern Highlands.

From the roaster

Onyx describes this washed Bourbon as plum- and red-apple-led with raw-sugar sweetness and nutmeg, roasted to its “Moderate” profile for filter or espresso.

Why this coffee is noteworthy

This 1,800-pound Iloma AMCOS microlot is a separated Bourbon peaberry selection from smallholder members in Mufaumbo and Illomba. Onyx reports an 86.5 cup score; that is the roaster’s quality assessment, not the site’s house score.

The honest process breakdown

WHAT DID THEY ACTUALLY
DO TO THIS COFFEE?

01
Peaberry separation

The release was separated during milling as a peaberry selection, the smaller rounded seeds that develop singly inside some coffee cherries.

02
Depulping

Fresh cherry was depulped before fermentation.

03
Dry fermentation and washing

The depulped coffee fermented dry for twenty-four hours, then was washed in channels.

04
Raised-bed drying

The washed parchment dried on raised beds for approximately fifteen days.

What was added?

Water is documented for channel washing; no other processing input is disclosed.

What wasn't added?

No fruit, flavoring, spice, inoculated culture, or other additive is documented for this release.

Why it matters

The exact release documents the washed sequence, fermentation time, drying duration, and peaberry separation rather than relying only on the broad “Dry Washed” label.

What you might taste

Onyx lists plum, red apple, raw sugar, and nutmeg. These are roaster descriptors, not owner tasting observations.

Sources for these process claims
  • · https://onyxcoffeelab.com/products/tanzania-iloma-station
  • · https://onyxcoffeelab.com/pages/brew-guides
Coffee profile

In the database. Not tasted. Not scored.

This coffee is in our database because we can reliably document it — but we haven't tasted and scored it yet, and we never publish a score we haven't earned.

Outside reviews and internet discussion — is kept clearly separate from our own review. When we taste it, our full review appears here.

The internet pulse

What the internet is saying about this coffee

Research complete — no qualifying reviews yet

Our research pipeline scanned public reviews, videos, forums and discussions for this coffee (last pass 2026-11-12) and found no independent review of this exact release that meets our verification standards. When qualifying sources appear, they'll be published here.

What we found

Cherrybook and Protected Lands were reviewed as exact-product catalog evidence. Cherrybook’s 73 is explicitly an evidence-of-quality index, not a cup score, and incorporates roaster-level signals; Protected Lands reports zero ratings and zero written reviews. Shop’s 4.5/5 across 1,234 is a pooled retailer signal that is not demonstrably tied to this exact release. Onyx’s own 86.5 is retained as a roaster disclosure, not independent public sentiment. No numeric sentiment score was calculated.

Until then, meet the people behind it:

Meet the farm: Iloma AMCOS →Meet the farmer: Iloma AMCOS →
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